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    from "Real SimpleŽ magazine"

    Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step.

    Hands-on time: 25 minutes
    Total time: 2 hours

    Makes 6 to 8 servings

    1 3-pound butternut squash
    3 tablespoons olive oil
    3 teaspoons kosher salt
    1/8 teaspoon black pepper
    1 tablespoon unsalted butter
    1 large yellow onion, chopped
    3 celery stalks, chopped
    1 tablespoon chopped fresh sage leaves
    1 32-ounce container low-sodium chicken broth

    Print recipe

    Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
    To Freeze:
    Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
    To Reheat:
    Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.

    Use Whole Squash
    Product nutrition and information
     Quantity Ingredients Est.Price
      Peeled Butternut Squash - $4.99/ea
      Organic Yellow Onion, Medium - $1.99/lb
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Sage - $1.99/ea
     Farm Fresh
      College Inn Fat Free & Lower Sodium Chicken Broth - $1.49/ea
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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